Changes in commercial glucose oxidase activity by high pressure homogenization

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 355-360

  Tribst, Alline Artigiani Lima ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Enzyme activity; Glucose oxidase; Non thermal process; Ultra high pressure homogenization

Indexed keywords

CONTINUOUS MODIFICATION; EMERGING TECHNOLOGIES; ENZYME SOLUTIONS; ENZYME STRUCTURES; FOOD INDUSTRIES; FOOD MATRIXES; GLUCOSE OXIDASE ACTIVITY; HIGH PRESSURE HOMOGENIZATION; LOW PRESSURES; NON-THERMAL PROCESS; POTENTIAL APPLICATIONS; RELATIVE ACTIVITIES; RELATIVE STABILITIES; RESIDUAL ACTIVITY; ULTRAHIGH PRESSURE;

GLUCOSE; GLUCOSE OXIDASE; GLUCOSE SENSORS; SOLUTIONS;

ENZYME ACTIVITY;

EID: 84870537136     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.08.002     Document Type: Article

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